Directions:1. Place half the oil in the non stick pan and gently fry the onion and garlic2. Add the drained chick peas and warm through, stir through silver beet till wilted3. Empty frypan and wipe it with kitchen paper4. In a large bowl combine silver beet, chick peas, onion and garlic and season with salt & pepper5. Warm fry pan and add remaining oil6. Arrange spinach and chickpea mix evenly in the pan7. Pour over beaten egg and allow to soak through to the bottom, eggs should partially cover the spinach8. Cook for 5-8 minutes, keep an eye on the bottom by lifting with a knife9. Place under grill and cook till browned; c. 5 minutes10. Take pan out and place a large plate on top11. Carefully flip upside down onto plate and slide back into the pan12. Place back on the fire and cook till all egg is cooked through

To Serve: invert onto plate and slice into wedges or squares.To be eaten hot, warm or even cold the next day.

Also good with: Sweet potato and peas, Zucchini and Grated Carrot etc….

Vegetable oil for storing in jar1. Dry roast coriander, cumin and peppercorns in a frypan until fragrant.2. Pound the the roasted seeds in mortar and pestle until they are powdered.3. Place the next set of ingredients in the food processor with the pounded spices and pulse.4. When all are combined add the soybean and coconut milk and blend till smooth.5. Spoon into a sterile jar, top with vegetable oil and refrigerate till use.6. Keeps a minimum of two months.7. Always fry/ cook paste before use.

Tuesday, June 14, 2011

Microwave your pappadums till crisp and golden, check them after 30 seconds as they burn quickly!

Got 30 minutes to make dinner?Quick, put on some basmati rice and prepare some dhal.It'll be done in 30 minutes, no soaking, no pre-boiling... ready to eat.Pop some pappadums in the microwave for 1 minute and you're good to go :-)If you want an extra kick of chili you can spoon a little hot mango pickle or sweeten the deal with delicious mango chutney.

Red Lentil & Chick Pea Dhal

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture. The split peas require soaking and pre-cooking so save them for when you have some more time or you've planned ahead.

Directions:1. Gently fry onion and garlic in oil in a large pot. Add grated ginger.2. Pound the spices in a mortar and pestle or with a heavy knife and add to the pot.3. Fry spices gently to release their aromas, if they catch on the pan add a little water.4. Add tomatoes, stock and lentils/ split peas/ chick peas.5. Cook gently for 30 minutes or until all pulses are soft. Stir occasionally.6. Just before serving stir through chopped coriander and lemon juice.

Monday, June 13, 2011

Being vegetarian used to be so cheap!But recently our fruit and veggie bill has almost doubled. Too much water, not enough water, high transport costs, high rents on shops... plenty of excuses. Even dry legumes have gone up, especially anything organic.I can't wait till I have my new veggie garden up and running. Until then I'm shopping around for fruit and veg in season. That's the cheapest option.Today that was cauliflower and eggplant. Guess what we're having for dinner!

ROAST CAULIFLOWER & EGGPLANT W/ TAHINI SAUCE

Serves: 6 (as part of a meal)Preparation: 10 minutesCooking time 45 minutes

Method:1. Heat oven to 200C degrees.2. Line a baking sheet with baking paper3. In a mixing bowl, toss cauliflower and eggplant with oil, 1 teaspoon salt and pepper until well coated.4. Spread in a single layer on 2 baking sheets and roast, stirring and turning once or twice5. Roast until cauliflower and eggplant is tender and crispy brown in spots, about 45 minutes.6. Puree tahini paste, water, lemon juice, garlic and remaining ¼ teaspoon salt in a blender until smooth.7. Remove cauliflower and eggplant from oven and immediately transfer to a serving bowl.8. Pour tahini sauce over the cauliflower and eggplant, toss to combine.9. Serve warm or let stand at room temperature.

Saturday, June 11, 2011

Winter is my absolutely most hated time of the year.The cold, the rain the damp UGH!To chase the winter blues away I import the sunshiny flavours of Spain in this delicious white bean and vegetable paella. Scented with saffron and smoked paprika it makes the weather almost bearable...

Saute the vegetables gently to bring out the sweet flavours and create a smooth base for your paella.

Don't be tempted to stir the paella, once you add the stock let it simmer gently till all the liquid is absorbed. Add the peas towards the end of cooking so they maintain their bright green colour.

VEGETABLE AND WHITE BEAN PAELLAThis is a hearty one dish meal from the Spanish rice growing region of Valencia

Directions:1. Heat the oil in a paella pan or a wide heavy based pot2. Fry the garlic, carrot and onion briefly before adding the capsicums, cook for 1 minute3. Add the artichoke hearts and cook for another minute4. Add the green beans, the tomatoes cook for 1 minute, stir in the rice and season.5. Add 1 litre of stock and add the saffron water and hot paprika6. Boil for 10 minutes7. Add the peas and simmer on low heat for 10 minutes adding more stock if necessary8. Do not stir the paella!9. Leave to stand briefly before serving from the pan sprinkled with parsley and lemon wedges

* If artichokes are not in season, garnish dish with marinated artichoke hearts.

Thursday, June 9, 2011

We've abandoned store bought treats and biscuits. Reading the ingredients list felt like we were purchasing a chemistry set! So when friends drop in unexpectedly in the afternoon its either a quick batch of scones or my favourite rock cakes!

Spiced Rock Cakes

These are super fast to make, perfect for when unexpected guests drop in.

Method1. Place the flour in a large mixing bowl and rub in the butter with your fingertips till mixture resembles breadcrumbs, alternatively use in a an electric mixer2. Mix in the sugar, spices, dried fruit and lemon rind (optional)3. Combine the egg and the milk in the measuring cup and add it to the mix4. Using a wooden spoon, mix till combined into a stiff doughSpoon tablespoons onto prepared trays and bake for 15 minutes till golden

Directions:1. Drain the adzuki beans well.2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.3. Add the herbs and the zucchini and pumpkin cook a further 5 mins.4. Add the tinned tomatoes, tomato puree and stir through.5. Add the adzuki beans and cook 10mins till flavours have combined.6. Season well and spoon into oven dish.7. Top with an even layer of mashed potato.8. Bake at 180C for 30mins till top is golden.

Variations:Sprinkle with grated cheese or add slices of tomatoes under the mashed potatoes.This recipe is suitable for freezing. Bring dish to a cool temp as quickly as possible and cover well before freezing. Defrost in the fridge or microwave and bake as usual.

About Me

This is my virtual pinboard, a place to post my recipes and sewing projects.
I teach Vegetarian Cooking and Patchwork Quilting. There are never enough hours in the day but fortuntely I can survive on a little sleep!